The Rum Bible

The Rum Bible
Welcome to the Rum Barrel! We have sailed the seven seas to compile the most comprehensive rum selection and are proud to present the finest collection of rums in the world. Whether you are an aficionado or a novice, we believe you’ll enjoy tasting the libation that embodies the history, character and spirit of the Caribbean. So kick back, relax and be merry! Cheers! The Rum Barrel crew
Rum 101
Rum is a distilled beverage made from sugarcane by-products – such as molasses and sug

The Rum Bible

Welcome to the Rum Barrel! We have sailed the seven seas to compile the most comprehensive rum selection and are proud to present the finest collection of rums in the world. Whether you are an aficionado or a novice, we believe you’ll enjoy tasting the libation that embodies the history, character and spirit of the Caribbean. So kick back, relax and be merry! Cheers! The Rum Barrel crew

Rum 101
Rum is a distilled beverage made from sugarcane by-products – such as molasses and sugarcane juice – through a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks. While there are rum producers in places such as Australia, India, Reunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America. Sugar cane - the main ingredient of rum - was brought to the Caribbean, where most of the famous spirit is now produced, by Spanish explorers. It is believed that Christopher Columbus planted it on his second voyage to Cuba and Hispaniola (now Haiti and the Dominican Republic).

Rum is produced in a variety of styles. Light rums are commonly used in mixed drinks, while golden and dark rums are appropriate for use in cooking as well as more elaborate cocktails. Premium brands of rum are also available that are meant to be consumed straight-up or on the rocks. Rum plays a part in the culture of most islands of the West Indies, and has famous associations with the British Royal Navy and piracy. Rum has also served as a popular medium of exchange throughout history, providing economic incentive for Australia’s Rum Rebellion and the American Revolution.

The Origin of Rum
rum n. (r m) 1 : an alcoholic beverage distilled from a fermented cane product (as molasses) 2 : alcoholic liquor <the demon rum> The origin of the word rum is unclear. A common claim is that the name was derived from the word rumbullion, meaning, “a great tumult or uproar.” Another claim is that the name comes from the large drinking glasses used by Dutch seamen known as rummers, from the Dutch word roemer, a drinking glass. Other theories suggest that it is a contraction of the words saccharum (Latin for sugar) or arôme (French for aroma). Regardless of the original source, the name had come into common use by May 1657 when the General Court of Massachusetts made illegal the sale

of strong liquor, “whether knowne by the name of rumme, strong water, wine, brandy, etc., etc.” In current usage, the word for rum is often based on the its place of origin. For rums from Spanish-speaking locales, the word ron is used. A ron añejo indicates that a rum has been significantly aged. Rhum is the term used for rums from French-speaking locales, while rhum vieux is an aged French rum. Some of the many other names for rum are rumbullion, rumbustion, Barbados water, rumscullion, devil’s death (or “Kill-Devil”), Nelson’s blood, and rumbo. A version of rum from Newfoundland is referred to by the name screech, while some lowgrade West Indies rums are called tafia.

Rum Categorization

In 1740, British ViceAdmiral Edward Vernon, the father of grog, was nicknamed “Old Grog”, because he always wore a waterproof cloak made of grogam - a thick material of silk, mohair, and wool. Vernon was the first to issue an order that the rum rations to his crew would be diluted with water. He wanted to put an end to the straight rum commonly issued to sailors aboard British vessels because it frequently caused displays of drunkenness and discipline problems. British sailors soon began to call their watered down rum “grog” as an irreverent tribute to their commander.

Dividing rum into meaningful groupings is complicated by the fact that there is no single standard for what constitutes rum. Instead, rum is defined by the varying rules and laws of the nations that produce the spirit. The differences in definitions include issues such as spirit proof, minimum aging, and even naming standards. One such example is Colombia, where rum is required to possess a minimum alcohol content of 50 ABV (alcohol by volume), while Chile and Venezuela require only a minimum of 40 ABV. Mexico requires rum be aged a minimum of 8 months; the Dominican Republic requires one year; and Venezuela requires two years. Naming standards also vary, with Argentina defining rums as white, gold, light, and extra light. Barbados uses the terms white, overproof, and matured, while the United States defines the variations as rum, rum liqueur, and flavored rum.

the Lieutenant of the Watch would observe the mixing of a quart of water with a half-pint of rum. is a spirit similar to rum that includes rice in its production.
Spanish-speaking
islands traditionally produce light rums with a fairly clean taste.
Rum Production
Unlike some other spirits. Rums from Cuba and Puerto Rico are typical of this style.Despite these differences in standards and nomenclature.
∑French-speaking islands are best known for their agricultural rums
(rhum agricole). with additional sugarcane juice added after distillation. Rums from Jamaica and the Demerera region of South America are typical of this style. Rums from Martinique and Guadeloupe are typical of this style. such as Cognac and Scotch. The Indonesian spirit Batavia Arrack.
Since the middle of the 18th century. Instead. Cachaça is a spirit similar to rum that is produced in Brazil. Many countries produce spirits similar to rum. distilled from molasses infused with anise. ∑English-speaking islands are known for darker rums with a fuller taste that retain a greater amount of the underlying molasses flavor. which the sailors would enjoy twice a day.
. Limes were added to prevent scurvy and the daily ration of grog continued as a British Naval tradition until 1970. rum has no defined production methods. is produced in Central America and northern South America. A spirit known as Aguardiente. retain a greater amount of the original flavor of the sugarcane. These rums. rum production is based on traditional styles that vary between locations and distillers. being produced exclusively from sugarcane juice. or Arrak. the style of rum production can generally be grouped according to the language that is traditionally spoken in the country of origin.

Sugar Cane
Rum distinguishes itself from other spirits by the plant from which it is made. While the earliest pot stills resembled a tea kettle with a long spout and were capable of distilling only a few liters of alcohol at a time. who elected him to the House of Burgess. but some distilleries use yeast that takes as much as ten days to ferment. modern continuous stills are vertical columns about 10 meters high and are capable of distilling as much as 20. a member of the grass family. has its origins in Papau New Guinea. but this hearty plant is grown in tropical climates around the world.
Distillation
To concentrate the alcohol in the sugar cane wine. George Washington campaigned using 75 gallons of free rum distributed to the voters of Virginia. spirits made from sugar cane juice are typically distilled to a relatively low distillation purity.
. Since molasses contains higher amounts of sulphur than does sugar cane juice. Sugar cane. In the French islands. resulting in a heavier-tasting spirit. the wine is boiled while the vapor is collected and condensed. spirits distilled from fermented molasses are generally distilled to a high distillation purity in order to reduce the congeners (impurities) that have been concentrated in the molasses.
Some distilleries use this fresh juice while others use the by-product of the sugar refining process – known as molasses – as the raw material for the fermentation process. In 1758.000 liters per day. The sweet juice of the mature plant is extracted by pressing the hard stalk in mechanical mills. Typically this takes about a day.
Fermentation
The addition of yeast to the sugar cane juice or molasses converts the available sucrose to alcohol in a process called fermentation.

which gives the spirit a hot harsh taste. Today.
. Although some connoisseurs prefer fresh rum. the aging process is arrested and little change occurs. Once the spirit is bottled. they drank the contents of the barrel leading to rum’s new nickname “Nelson’s Blood”. making rum one of the most varied of the distilled spirits. almost all rum is aged in previously used oak barrels that once held whiskey or bourbon. formed during fermentation. During the aging process the rum acquires a golden color that changes to a dark brown with time. most consumers prefer the more elegant taste of an aged spirit. most rum is aged and then blended before it is bottled for consumption. Following the battle at Trafalgar in 1805. Once the sailor’s learned of this unusual resting place. Aging can last from one to thirty years or more.
Blending and Bottling
Although some rum is bottled directly from the still.Aging
Immediately after distillation the fresh or raw spirits contain small amounts of hydrogen sulfide gas. Lord Nelson’s body was placed in a full barrel of rum for preservation.

on the rocks. All rums can be served to your liking. or with a glass bottle of CocaCola or other mixer. with a lime wedge.
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The Rum Sampler
Why try only one? Select any 4 rums from our fine offerings and enjoy a 1.Our Rum Offerings
The Barrel’s rum index is presented by country of origin. Some suggestions include: straight.

smooth and delicious taste..
“Rum all out. excellent dark amber color blended with the finest Caribbean rums. soft and drinkable.
Pyrat Cask 32
Ultra premium.”
Blackbeard (aka Edward Teach)
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Pyrat Pistols
Light amber hue.. perfect for sipping. D. 15-year-old Caribbean rum.
Pyrat XO Reserve
Select blend of fine.Rogues a’plotting. limited edition rum aged up to 40 years. and about half the size of Washington.C.Anguilla
Located in the Caribbean east of Puerto Rico.
Pyrat Blanco 80
Perfect white rum for mixing. but rum has always played an important role in the islands’ history. complemented by a rich amber color. fish and lobster.. soft mouth feel and delicious velvety smooth taste. Anguilla’s economy is mostly based on salt.

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Mount Gay Vanilla
Sweet.and double-distilled rum aged 5 to 12 years in Kentucky bourbon barrels. smooth. slightly sweet aftertaste.
Mount Gay Mango
Imported amber rum from Barbados. and Barbados rum is recognized as one of the finest (and strongest!) in the world today.
Mount Gay Reserve
Mount Gay Reserve is a full-flavored rum that is enjoyed as a cognac. oak and vanilla.
Malibu Coconut
Coconut-flavored light rum with intense taste and aroma. creamy vanilla taste with hints of custard and butter. layered with vanilla bean notes. blended with natural mango flavors. rich character. long lasting. aroma of nut. fruity and smooth.
Mount Gay Eclipse
Amber in color.
Mount Gay Extra Old
Dark blend of single.Barbados
Rum has been produced in Barbados for over 350 years. Light body.

Gosling’s is today the only company that blends and bottles in Bermuda.
“Don’t talk to me about naval tradition. full-bodied dark rum. tropical fruits and nutty undertones.
Gosling’s Family Reserve Old Rum
Sipping rum made like Gosling’s Black Seal.”
Winston Churchill (1874-1965)
. golden amber. and the lash. deep amber color. sodomy. sweet aftertaste of sugarcane. intense spicy flavors. robust flavors with hints of citrus.
Gosling’s Black Seal
Rich.
Gosling’s Gold
Rich. but aged longer for a more intense experience. It’s nothing but rum. A family business for nearly 200 years. and is the largest exporter of a Bermuda-made product.Bermuda
Any statement about Bermuda and rum begins and ends with Gosling’s.

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Cubaney Solera Reserve
Aged in oak barrels for 8 years. aged naturally for up to 4 years.
Cubaney Anejo
Aged 3 years in oak barrels. smooth and mellow taste.
Cubaney Gran reserve
Aged in oak barrels for 12 years.
Matusalem Gran Reserve
15-year-old Solera blend. ideal for sipping. amber in color. the “Cognac of rums. The fertile topsoil is extraordinarily deep and is surrounded by a lush and wet landscape. golden blend of rich aged rums with a mellow taste and rich aroma. Aged to deliver a fullness of deep warmth and smoothness reflected in the translucent color. full-bodied gold rum with a taste of roasted nuts and caramel.Dominican Republic
Dominican rum is ranked among the best in the world. aged for up to 18 months in oak bourbon barrels. enticing golden color. amber in color. with smooth golden tones and a soft aroma. This makes the rum a little heartier and a little less sweet than other rums made in places like Jamaica and Barbados.
Matusalem Clasico
Possesses distinctive quality and exceptional smoothness. while aging is often done in special American white oak kegs. smooth and mellow taste. aged up to 4 years in oak bourbon barrels.” full body.
Barcelo Anejo
“Superior Blend” from a select group of premium rums. Dominican rum is produced through a more natural process of distillation.
Barcelo El Dorado
Smooth.
Barcelo Imperial
Aged for 10 years in Kentucky oak bourbon barrels using the finest sugarcane. spicy oak finish.
Barcelo Gran Anejo Brugal Anejo
Amber in color.
Cubaney Anejo Reserve
Aged 5 years in oak barrels. citrus aromas.
Wonderfully aromatic and sultry.

and fragrant aroma. smooth taste.
El Dorado 15-Year Old
Rich copper color.Guyana
Guyana is justly famous for its rich. a small bottle of syrup (sweet).
El Dorado 12-Year Old
Fantastically smooth premium rum with superb color. where you are given a slice of lime (sour). heavy Demerara Rums. Neighboring Surinam and French Guyana produce similar full-bodied rums. named for a local river.
El Dorado 5-Year Old
Matured in 45-gallon oak casks. three of strong. This a rum of great distinction and will be a delight to connoisseurs of good spirits.)
. and a jug of water (weak) to mix yourself. silky dry caramel finish. taste. which are produced from both pot and column stills. two of sweet. Demerara Rums can be aged for extended periods (25-yearold varieties are on the market) and are frequently used for blending with lighter rums from other regions. superb color. full body. a bottle of rum (strong). complex nose.
“One of sour. and full fragrant aroma.”
Formula for rum punch in Martinique.
El Dorado 25-Year Old
Matured in oak casks for 25 years and blended to perfection. and four of weak.

Something nice and ladylike.
“I like Malibu .Guatemala
Guatemala is noteworthy in Central America where a variety of primarily medium-bodied Rums from column stills that lends itself well to aging.
Zaya Gran Reserve 12-Year Old
Rich Mahogany. They have recently begun to gain international recognition.”
Alicia Keys
. subtle toffee and oak nose. Has a bourbon character with the additional sweetness of aged rum.coconut rum and pineapple juice.
Ron Zacapa Centenario
Hand wrapped in royal palm trees and aged over 23 years. making it a rather cordial-like spirit. the pride of Guatemala.

Haiti
Haiti follows the French tradition of heavier Rums that are doubledistilled in pot stills and aged in oak casks for 3 or more years to produce full-flavored. Candy finish with nice clarity.
Rum is the preferred drink of the Gods at Haitian Voodoo ceremonies providing a powerful alternative to holy water.
. exceptionally smooth.
Barbancourt 5 Star 8-Year
Pot stilled from fresh sugarcane juice. aged in Limousin French oak casks. 86 proof. barrel aged in white oak casks.
Barbancourt 15-Year Reserve
Complex and long finish with tones of caramel and honey.tasting Rums.

it gets most of its color from added molasses not from the cask. medium body. smooth sipping rum. complex.
Appleton VX 5-Year Old
Deep.
Appleton 21-Year Old
A rare blend of some of the world’s finest rums. chocolate aftertaste. mild and smooth. meaning yeast from the air settles on the surface of the mash. incredible mouth feel with a subtle aroma and finish. mild and smooth.Jamaica
Jamaican Rum is naturally fermented for about 3 weeks. amber color.
Myers Original Dark
#1 imported dark rum in the United States. Though Jamaican Rum is dark. full body. and aromatic. creamy and mellow finish. medium body. delicate. dark brown.
Appleton Special Gold
Blend of full flavored pot still rums. bronze color.
Appleton Extra
Distilled in traditional copper pot stills. gold rum.
Appleton White
Crisp.
Plantation
Aged 8 years in old pot stills. medium sweetness. aged at least 21 years. aged up to 2 years in oak barrels. medium body. semi-sweet flavors with a hint of cocoa. gold rum. 100% Jamaican molasses blended with up to nine rums. Sipping rum with fragrant subtle aromas and lingering honey aftertaste. The rum is then distilled twice in pot stills and aged in oak casks for a minimum of five years.
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Sea Wynde
Delicious mellow rum distilled like a cognac.

due to a monopoly on the market from Puerto Rico and the Virgin Islands in the form of duty free exports. American engineers who were working for a Cuban mining company added lime juice and sugar to the rum.
. To make their dose of medicine taste better. Though like mezcal there are plenty of rum labels to warrant it’s own tour or website for that matter. where the town’s doctors used local rum as malaria medicine. single cane rum.S.
The origin of the Daiquiri was believed to be in the town of Daiquiri. However at least at the moment I do not have any examples listed here. Cuba in 1898.
Kuya
Infused with citrus and spicy vanilla flavors.
Porfidio
High quality. triple distilled.Mexico
Rum surprisingly outsells tequila in Mexico and the country produces well over 10 million gallons a year. Mexican rum is not as accessible here in the U.

Yo-ho-ho and a bottle of rum! Drink and the devil had done the rest. orange. Yo-ho-ho and a bottle of rum!”
Robert Louis Stevenson (1850-1894). grapefruit. passion fruit and spices. lemon. Can be enjoyed on the rocks. in Treasure Island
. as a flavorful addition to fancy cocktails.
“Fifteen men on a dead man’s chest. Rum is in Netherlands Antilles blended from imported rum.Netherlands Antilles
Netherlands Antilles are two island groups in the Caribbean Sea — one includes Curacao and Bonaire north of Venezuela and the other is east of the Virgin Islands.
Rum Jumbie
A rich blend of aged rum.

aged at least 15 years. balanced. aged in small used bourbon barrels.Nicaragua
Nicaragua is noteworthy in Central America where a variety of primarily medium-bodied rums from column stills lend well to aging and have recently begun to gain international recognition. dried fruit and honey flavors.
“There’s nought no doubt so much the spirit calms as rum and true religion.
Flor de Cana 21
Limited edition premium rum made for the 21st Century.”
Lord Byron
. full body. dark mahogany color.
Flor de Cana 12-Year centenario
Mellow.

but I must be mum. the Central American nation’s oldest licensed distillery. circa 1903.
“I pity them greatly.
Cohete Roja
Smooth and gold in color. distilled in copper.Panama
Panama Jack Spiced Rum
A potent blend of aged Panamanian cane rums crafted by Valera Hermanos of Panama. For how could we do without sugar and rum?”
William Cowper (1731-1800)
.

aged in oak barrels for 6 years. clean. ciclon is the Spanish word for hurricane. and well balanced with nuances of vanilla. 80% of the rum consumed in the United States hails from the island. aged in oak barrels for up to 2 years. moderately sweet.
Bacardi Anejo
Perfect gold rum for sipping. All white Puerto Rican Rums must.
Bacardi Light
Light rum. Puerto Rico is known primarily for light.
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Gold rum infused with blue agave tequila and a twist of natural lime flavor.
Bacardi 8-Year Old
Slightly sweet. subdued spicy aroma. elegant aroma. be aged a minimum of one year while dark Rums must be aged three years.
Bacardi Gold
Smooth amber rum.
Admiral Nelson Spiced
Gold rum blended with spice. candy aroma. and you can buy it in almost any shade. and honey. clear color.
Bacardi Limon
Natural citrus flavor. full body. peppery finish. charcoal filtered before aging. charcoal filtered before aging for smoothness. sweet lemon finish. Puerto Rico is the world’s leading rum producer. intense citrus aroma. complex.Puerto Rico
Rum is the national drink. 80 proof. aged in oak barrels for 1 year.
Bacardi Coco
Coconut flavored rum. semi-dry.
Bacardi 151
Gold rum with substantially higher proof than most others. by law. very dry Rums from column stills. mild finish. pale bronze copper color. toffee. wood flavors.
Bacardi Big Apple Bacardi Ciclon
Crisp flavor of fresh apples combined with Bacardi rum. clean taste.

was that of Rum. and coffee bean aromas. vanilla.
Brinley Gold Vanilla
One of the smoothest flavored rums in the world. Clear. sweet. moderately sweet.St. light to medium body. clean aroma of ripe mangoes with strong citrus undertones.”
George Clymer
. creamy. Kitts
Brinley Gold Mango
Higher proof than most flavored rums.
“Among the expected glories of the Constitution. next to the abolition of Slavery.

.United States
The United States has a handful of rum distilleries in the south.
Prichard Cranberry Prichard Crystal
Made with pure Ocean Spray cranberry juice. very smooth and mild flavor.
Whaler’s Rare Reserve
Deep. Superb classic dark rum.
Distilled five times in copper stills with the finest molasses. golden amber color with aroma and flavors of brown sugar. producing a range of light and medium-bodied rums that are generally marketed with Caribbean-themed names.

light aroma. rum in Venezuela — where the spirit is serious business — must be aged a minimum of two years in order to be called rum.
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Pampero Anniversario
100% dark rum with a blend of several rums aged 2 years in white oak casks. yet with all the attention focused on its petroleum industry.
Santa Teresa 1796 Solera
Careful blend of the finest rums matured over 15 years representing the 200-year anniversary of Santa Teresa rum.Venezuela
Venezuela’s coastline shares the Caribbean with these islands. Unlike most rums sold in the U. That makes even the less expensive Venezuelan rums available in the States of high quality.S. golden color. Smooth. aged in Limousin oak barrels. fruity and firm finish. which are mixed and un-aged.
Santa Teresa Gran Reserve Anejo
Aged in limousin oak barrels and casks for 2 to 5 years using the highest purity and quality. few people outside of Venezuela are aware that some of the world’s finest rums are produced there..

Coconut flavored rum.
Dark rum aged at least 2 years in charred oak bourbon barrel. rich in flavor from adding the thickest and darkest molasses or blackstrap. dry clean taste. Light to medium body with a slightly darker color. clear medium body. clear medium body.Virgin Islands
Making rum for local consumption was a lucrative business as it was the custom (and still is) to have copious amounts of alcoholic spirits anywhere two or more gathered.
Cruzan Banana
Banana flavored rum. flavors of coconut and banana.
Cruzan Cream Cruzan Dark
Blend of rum married with smooth cream liqueur. there was always a cause for libations. There was rum at funerals and weddings. From planters to laborers.
Cruzan Clipper 120 Cruzan Coconut
Blend of older aged rums achieving a distinct oak flavor and aroma. was even kept on hand for first aid purposes. a bottle of rum. boat launchings or the dedication of a new home or public building. Virgin Islands rum is usually dry. bottled directly from the cask without charcoal filtration. triple distilled to remove all impurities. Conch Republic Rum is now owned by Cruzan rums. for whatever the occasion.
Conch Republic Dirty White Rum
Aged 4-8 years in charred oak barrels. Originally produced by the Old Florida Rum Company. Indeed. baby christenings. Rich in taste and aroma and darker in appearance than traditional rums. intense aroma of molasses and coffee. which was believed to have curative properties.
Cruzan Black Strap
2-year-old barrel-aged rum. light bodied rum close to Puerto Rican rum.
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Prohibition began on January 16. Captain William S. mounted a concealed machine gun on her deck and refitted the fish pens below to accommodate as much contraband as she could hold. territorial waters and let smaller boats and other captains take the risk of bringing it into shore. She
. such as laws against sales to American Indians in the old West. McCoy was a boat builder and excursion boat captain in the Daytona Beach. McCoy
By far the most famous period of rum-running began in the United States with the 18th Amendment (ratified January 16. The rum-running business was very good. He installed a larger auxiliary. 1919). This was the start of the Bimini–Bahamas rum trade and the introduction of Bill McCoy. so he began to bring the illegal goods to just outside of the U.S. Florida. Pirates became the most prominent and best suited rumrunners making extra money running rum to the heavily taxed colonies while pillaging and plundering the high seas. 1919) and the Volstead Act (passed October 28. There were also times when the sale of alcohol was limited for other purposes. and McCoy soon bought a Gloucester knockabout schooner named Arethusa at auction and renamed her Tomika.
Rum-runner William S. The British government had “revenue cutters” in place to stop smugglers as early as the 1500s. area from 1900 to 1920.Rum-Running and “The Real McCoy”
It wasn’t long after the first taxes were levied on alcoholic beverages that someone began to smuggle them. At first. 1920. or local prohibitions like the one on Prince Edward Island between 1901 and 1948. there was little action on the seas. but after several months the Coast Guard began reporting increased smuggling activity. With the start of Prohibition he began to bring rum from Bimini and the Bahamas into south Florida. when the Eighteenth Amendment went into effect. He was also reputed to be a non-drinker. The Coast Guard soon caught up with him.

to ports from Maine to Florida. and the phrase lives on to this day. Italian sparkling wines became French champagne. unbranded liquor became top-of-the-line name brands. McCoy became famous for never watering his booze. In the days of rum running. it was common for captains to add water to the bottles to stretch their profits. or to re-label it as better goods.
. and selling only real top-quality product.became one of the most famous of the rum-runners. Soon all the swells of the “Roaring ‘20s” were looking for “the real McCoy”. as well as other fine liquors and wines. along with his two other ships hauling mostly Irish and Canadian whiskey.